jerk salmon

jerk salmon
  • 4 (3 ounce) fillets salmon fillets, or more to taste
  • ice cold water to cover
  • 1 pinch salt
  • 4 drops lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons jerk marinade, or more to taste
  • 3 bunches scallions, chopped
  • 1/2 yellow onion, thinly sliced
  • 5 sprigs cilantro, chopped
  • 1 teaspoon chopped ginger
  • 2 tablespoons vegetable oil


  1. Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
  2. Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
  5. Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
  6. Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
  7. Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

10/20/2019
jerk salmon, recipe PT15M PT1H 5 455 calories

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